As simple as its name suggests, this fiery Indian recipe does not require more than ripe tomatoes, chickpeas and spices – but bursts with fragrance and flavour, especially when balanced out with a lean protein of your choice. Here’s to an authentic Asian twist to your healthy and diet-friendly meal!
- 400 g can chickpeas, drained, rinsed
- 6 fresh long red chillies
- 1½ tsps brown mustard seeds
- 2 tsps cumin seeds
- ½ tsp dried chilli flakes
- 2 tsps ground turmeric
- ⅓ cup (80 ml) extra virgin olive oil
- ¼ cup curry leaves, plus 3 extra stems
- 1 tbsp garam masala
- 500 g ripe cherry truss tomatoes, cut into small clusters
- ½ cup (125 ml) Greek yoghurt
PICK-YOUR-PROTEIN (CHOOSE ONE)
- 8 chicken drumsticks (1.2 kg) OR
- 2 lamb backstraps (400 g) OR
- 500 g haloumi, cut into 5 mm thick slices +
- 1 tbsp extra virgin olive oil
Preheat oven to 200 C. Line a large oven tray with baking paper.
Line a large tray with a clean tea towel. Spread chickpeas on tray to absorb excess moisture.
Cut chillies in half lengthways, keeping the stalks attached; remove and discard seeds. Combine mustard and cumin seeds, chilli flakes, turmeric, oil and curry leaves in a large bowl. Add chillies and chickpeas; season. Toss gently to combine. Spread mixture out over lined oven tray. Top with extra curry leaf stems.
Rub your choice of protein with garam masala; season with salt and pepper. Cook chosen protein.
Place chicken on top of chickpea mixture. Bake, turning occasionally, for 30 minutes or until chicken is cooked through and chillies are tender. Add tomatoes for the last 10 minutes of cooking time.
Place lamb on top of chickpea mixture. Bake, turning occasionally, for 15 mins or until lamb is cooked to your liking and chillies are tender. Add tomatoes for the last 10 mins of cooking time.
Bake chickpea mixture, turning occasionally, for 15 mins until chillies are tender. Add tomatoes for the last 10 mins of cooking time. Heat the 1 tbsp oil in a large non-stick frying pan over medium heat; cook haloumi for 1 min each side or until golden. Top tomato and chickpea mixture with haloumi.
Serve roasted tomatoes and chickpeas with chosen protein (thickly slice lamb, if using) and yoghurt.